Ajinomaruzushi あじの丸ずし
| Prefecture | Oita (大分県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | あじの丸ずし（あじのまるずし） |
| Reading | Ajinomaruzushi |
| Home area | I'm sorry, I'm sorry. |
| Main ingredients | Aquamarine. |
History and Origins
The area is 903.12 kilometers, 2 miles, and about 270 kilometers. The terrain consists of a mountain range that extends from Kyushu, a plain that extends from below the river, a coastal area that is followed by a lissian coast. The sea benefits brought by the fertility tap sustain the local water industry. It is said that there is a catch of colorful fish and that the species of fish that are being fished is more than 350 species. The fish and fish that have been around here for a long time are Aji. After the water is clean, the water supply is covered with a warm flow of black tide flowing south to north and cold from the Inland Sea, as well as abundant food for fish. Age, who grew up in the water after the flood, is notorious for being a good-looking and tastey. It's so flooded that it's used in various local dishes and processed products. In 2007, Aji was identified as "The Fish of the City." One of the native dishes with a family's aquamarine is "The Rounding of the Albino." The red leaves are wrapped around a lye-dished age. It's characteristic of using all the ducks. Since I use the broom, I can save it.
When It Is Eaten
Aquarity is easy to obtain throughout the year. The "Naji's Round" was eaten during the celebration or at the festival. It was said that it was a custom of a long time ago to make a lot of "breasty" before the celebration day. The family will finish each piece in order to remove the middle bones, the ankles, the eyeballs, wrap them around the throat, cook well, and cook well. The longer it takes, the less it will be done at home. In some local restaurants, they still handle it. It's not completely decayed.
How It Is Eaten
I'll put a fresh age that has cleaned out the metacarpals, ovums, eyes and so on. I'll put it on with salt and vinegar. Then put the rice in and then wrap the red cheek around the end. You can eat everything from head to tail. The vinegar in an anal and rice meal varies from home to home. If you put it aside rather than eat it soon, it will taste good and taste good. Sometimes they're arranged in pushboxes, covered with lids, weigh from above, and stand for half a day.
Recipe — Serves 30
Ingredients
- 30 horse mackerel
- 1000 ml vinegar
- 1 kg sugar
- as needed sake
- 30 cooked rice
- 30 shiso
Method
- The duck keeps its head on its back.
- I'll take the metacarpal.
- Take the internal organs and wash them well.
- I'll give you plenty of salt.
- I'll stay the night.
- Wash the salt.
- I'll take the skeleton while washing.
- I'm going to pack all night in sweets made of vinegar, sugar, and wine.
- The red one that's soaked in vinegar for rounding.
- After we wash it in water, we'll shake it a little in the sweet vinegar that was soaked in it.
- I'm making vinegar rice. The taste of vinegar rice varies from home to home.
- Hold the vinegar rice to the size of the age.
- Put vinegar in the pot so that you can look well.
- With my palm, I gently hold it down and shape it.
- I'm going to wrap the red-knit. I picked it from July until about the plate, or it would be too thin to be broken when it was rolled. )
- When it's finished, I'll hold it gently again.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.